This veggie brownie recipe is one of those that you must taste to believe.  Packed with 2 cups of zucchini and 1 cup of beets, you may not think that they could taste very good.  Not only do they taste like brownies, but they’re also my favorite vegan brownie recipe!  These hidden veggie brownies come out perfect with either gluten-free or wheat flour too.

A veggie brownies made with zucchini and beets on a white plate with beets behind it.

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If you are looking for a sweet chocolaty treat without all the guilt, this veggie brownie recipe is just the thing you are looking for!

I got the idea for these brownies from my friend Rachel who makes the most delicious gluten-free brownies with zucchini in them.  I decided to try to make them a little healthier by reducing the sugar and oil a little and adding beets. 

To my surprise, they came out delicious!  Best of all, my zucchini and beet-hating son loves them!

Hiding the veggies

If you have picky eaters, make sure to chop the zucchini up very finely in a food processor.  This will help hide the little green flex.

There will be some little dots of zucchini at the top of the veggie brownies, so I make a chocolate fudge frosting to hide them and add another layer of deliciousness!  This frosting is seriously amazing and I highly recommend using it!

How to make healthy brownies

Step 1 – Chop up 2 cups of zucchini into very fine pieces in your food processor. (This is usually about 8-10 inch long zucchini).

Step 2 – Then puree 1 cup of pre-cooked beets.  (An immersion blender works best for this).  I find pre-cooked beets that are ready to eat with the produce at Trader Joe’s or other major grocery stores.  You can also use canned beets or steam and peel fresh beets.

A collage of 2 pictures showing the process of chopping the zucchini and pureeing the beets to make veggie brownies.

Step 3 – Mix the chopped zucchini and beet puree in a large mixing bowl, add the sugar, and mix.

Showing the process of mixing the chopped zucchini and pureed beets to make vegan veggie brownies.

Step 4 – Then add the remaining ingredients and stir.

Purred beets and chopped zucchini with added flour and chocolate for veggie brownies.

Step 5 – Pour into an oiled 8×11 baking pan and bake for 30 minutes.

A series of two pictures showing the brownies before and after baking and pouring the chocolate fudge frosting on the baked brownies.

Step 6 – Let the brownies cool completely and then mix up the fudge frosting and pour it evenly over the top of the brownies. (optional)

Now watch your kids gobble up their veggies!

Pro Tips

  • These brownies are in between cakey and fudgy. People have strong opinions about their favorite type of brownie, so to make yours perfect you may want to adjust slightly.
  • Cakey Brownies: You can increase the baking soda by 1/2 tsp.
  • Fudgy Brownies: Decrease the baking soda by 1/2 tsp for fudgy brownies.
  • If you want to make them gluten-free, my gluten-free flour recipe works great!
A vegan veggie brownie with a bite taken out of it with hidden zucchini and beets inside.

More recipes with hidden veggies

If you have picky eaters and want to sneak in more veggies where you can, try these healthy vegan recipes with hidden veggies.

More chocolaty vegan recipes

Veggie brownies recipe

A close up pictures of a veggie brownie with hidden zucchini and beets.
Diet
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5 from 7 rating

Veggie Brownies

Yield: 24 brownies
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Monica Davis
Vegan and gluten-free brownies made with zucchini and beets.  Packed with veggies, but full of flavor!
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Ingredients

For Veggie Brownies

  • 2 cups zucchini, finely chopped or grated
  • 1 cup cooked beets, pureed
  • 1 1/4 cup vegan sugar
  • 1/4 cup neutral flavored oil, like vegetable or canola (or swap with apple sauce for oil-free)
  • 1 tablespoon vanilla extract
  • 1/2 cup cocoa powder
  • 2 cups gluten-free flour mix, or regular wheat flour
  • 1 teaspoons baking soda
  • 1 teaspoons salt
  • 1 spray non-stick spray oil, or any neutral oil to rub on the baking pan.

Fudge Frosting

  • 1/3 cup refined coconut oil
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar, (use a vegan variety)
  • 1/8 teaspoons salt
  • 1/4 teaspoons vanilla extract

Instructions
 

For Veggie Brownies

  • Preheat oven to 350°F (177°C).
  • Chop zucchini in a food processor or by hand with a cheese grater and place in a large mixing bowl.
  • Puree cooked beets and add them to the zucchini.
  • Sprinkle sugar over veggies and stir with a spoon.
  • Add remaining ingredients and stir slowly until mix well and it creates a thick batter.
  • Spray oil on a 9×13 baking dish or rub with a coating of any neutral flavored oil.
  • Pour brownie batter into the oiled pan and bake at 350°F (177°C)for 30-32 minutes.

For Fudge Frosting

  • If topping with fudge frosting, let the brownies cool completely.
  • Melt coconut oil and add cocoa powder, powdered sugar, vanilla, and salt.
  • Mix well with a fork or small whisk to make sure all the clumps are out.
  • Pour evenly over the brownies.  Pick up the pan and rock it back and forth to make an even layer of fudge over the brownies. 
  • The fudge will harden as it cools.  Put in the fridge to firm up faster.
  • Cut into squares.

Notes

  • To make brownies more fudge-like, reduce baking soda by 1/2 tsp.
  • To make brownies more cake-like, increase baking soda by 1/2 tsp. 
  • Chop the zucchini very small to hide it better in the brownies.
  • If topping with fudge frosting, cut into squares when the frosting is firm, but not too hard or it will crack.
  • This recipe will work with regular wheat flour and most gluten-free flour mixes.  (I have not tried this with almond flour). 
Serving: 1brownie, Calories: 135kcal, Carbohydrates: 21g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Sodium: 167mg, Potassium: 82mg, Fiber: 2g, Sugar: 12g, Vitamin A: 20IU, Vitamin C: 2.1mg, Calcium: 12mg, Iron: 0.8mg
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